Autumn Salad: Beetroot, Fig, Blackberry, Radicchio and Hazelnut | Guest Recipes | Nigella's Recipes | Nigella Lawson
The burnished plum colours come together with depth from beetroot, brightness from quick-pickled blackberries, sweet figs and a bed of bitter radicchio leaves.
Ingredients
- 400 grams raw beetroot
- 150 grams blackberries
- 75 millilitres red wine vinegar
- 1 teaspoon coriander seeds
- 1 tablespoon caster sugar
- 300 grams radicchio
- 3 ripe figs
- 100 grams white tahini
- 1 tablespoon lemon juice
- 40 grams shelled hazelnuts
- sea salt flakes
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